Liaison College
Kitchener Campus

1780 King Street E.
Kitchener, ON N2G 2P1
Tel: 519 743 8335
Fax: 519 743 6081

Drew Spencer - Graduate and Tea Room Cook

Drew's lack of professional training prevented him from attaining his ambitions as a cook. So he came to Liaison College to gain the skills he needed and found himself working as a baker in the relaxed environment of the New Dundee Emporium.

Drew Spencer - Graduate Liaison College Cook Basic - class of 2008

October 2008 by Susanne Mikler

Drew knew he wanted to become a Chef. He had been working in kitchens for a number of years, but lack of training was holding him back. So he came to Liaison College with the goal of obtaining professional training and launching his career up the kitchen ladder. Drew enjoyed the culinary training and even started to like baking (a craft he didn't relish when taking the course); the theory combined with practical training was very informative and helpful to his culinary skills. Drew is also a black belt in martial arts; he strives for success and completion.

While attending Liaison College, Drew maintained his full time job in the kitchen at Toyota (employed by a foodservice provider who leases the kitchen space from the car manufacturer). Drew was growing frustrated with the limitations that his job presented for culinary skill enhancements: lack of equipment and ingredients to be creative and skillful in the kitchen. Drew was eager to complete his program at Liaison College and use the college's network of job openings to find a new, more creative culinary position that would "feed his passion".

Liaison College assisted Drew with updating his resume (a free service to students) and advised him of a number of job openings currently posted for graduates. Drew was attracted to the opening posted for The New Dundee Emporium, a historical building where Chef Daniel and his partner Mark have created a warm and tasty retreat complete with a unique shopping boutique). Drew was interviewed and ultimately hired by Chef Daniel and started as a cook immediately.

Drew was pleased with the offer as the hours of work were very appealing: 5 days per week from 7 a.m. to 4 p.m. -- not the usual hectic pace for a large dining establishment where the new hires often get the evening and weekend shifts. Also, Drew would be working on his baking skills as the "tea room" specializes in baked goods including meat pies, scones, rolls and buns, pastries and cakes.

On October 8, I was able to enjoy a lunch at The New Dundee Emporium. Along with two friends, we drove the 15 minute scenic route to the village of New Dundee, parked on the street (at no charge) and were pleasantly surprised by the welcoming restaurant and boutique. We sat in a cozy back room by the bar (the front room was packed with a large group of 27!) that overlooks the beautiful manicured gardens (far more lovely in bloom, I'm sure). While we perused the menu, our server presented us with a basket of freshly baked rolls (thank you, Drew) and a tall glass of ice water with a lemon wedge. She returned quickly to tell us about the daily specials which included a quiche, lasagne, meat pie to name a few. We were ready to order: 1 lasagne special with Caesar salad, 1 salmon pie with garden salad and 1 cheddar onion tart with apple/walnut salad. The plates arrived in short order and the portions were beautifully presented and the aromas mouthwatering. We were not disappointed; the taste matched the look!

After lunch, I was able to visit Drew in his new "home" (the kitchen) and to my surprise, his co-worker, Michael, is also a Liaison College graduate! Drew was happy to show me the kitchen and explain that they make everything (almost) from scratch and that his day starts (almost always) with baking, baking, baking. Drew is pleased to work with Chef Daniel who is expanding on the skills and knowledge base that Drew has accumulated. And Drew would like to challenge his Red Seal exam soon.

Before the Red Seal exam, I advised Drew to come back to school for a review (the exam is a written test) ... and bring some baked goods!